Grilled steak with sweetcorn and cucumber salad

Grilled steak with sweetcorn and cucumber salad

Total: 45 Min. | Active: 30 Min.
gluten-free, healthy and balanced, Low Carb
Nutritional value / person: 489 kcal
, Fat: 26 g
, Carbohydrate: 13 g
, Protein: 49 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Barbecue (charcoal, gas, electric barbecue)

480 g cooked corn cobs
1 garlic clove, cut in half
2 tbsp olive oil
½ tsp hot paprika
2 marinated beef ranger steaks (each approx. 400 g)


1 organic lime, grated zest and the juice
2 tbsp olive oil
3 tbsp plain greek yoghurt
¼ tsp hot paprika
¼ tsp salt
½ bunch basil, finely chopped
¼ bunch chives, finely chopped


100 g rocket
250 g mini cucumbers, cut lengthwise into thin slices
80 g pitted green olives (e.g. Fine Food Taggiasca olives)
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How it's done

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Barbecue (charcoal, gas, electric barbecue)

Rub the garlic into the corb cobs. Mix the oil and paprika, coat the corn cobs with the mixture. With the lid down, grill the corn over/on a medium heat (approx. 200°C) for approx. 10 mins., turning occasionally. Remove the corn cobs from the grill, allow to cool slightly, remove the corn kernels from the cobs using a knife. With the lid down, grill the steaks over/on a very high heat (approx. 250°C) for approx. 1½ mins. on each side. Cover the meat and leave to rest for approx. 5 mins.


Combine the lime zest, lime juice, oil, yoghurt, paprika and salt. Mix in the herbs.


Mix the rocket, cucumbers, olives and sweetcorn with half of the dressing, serve on a platter. Carve the meat across the grain, serve on top of the salad, drizzle with the reserved dressing.

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